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Xiao Shi Huo Tang (Sweetwater Garden Branch)

Hot pot · ⭐ 4.5

Room 1F01, Building 2, Yuejie Chaoyang Li, No. 12, Tianshuiyuan Beili

Dishes

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  Iberian Black Pig Mini Pork Crisps

  Iberian black pork mini meatballs made with Iberian black pork, marinated, coated in starch or batter, then deep-fried until golden and crispy.
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  Buffalo Tripe from the Slaughterhouse

  Butcher's water buffalo tripe, made with fresh water buffalo tripe as the main ingredient, carefully processed and cooked with a specially prepared seasoning. The tripe is tender and smooth in texture, with a delicious aroma from the seasoning that creates a rich and layered flavor, leaving a lasting impression.
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  Premium Fresh Goose Intestines

  Premium fresh duck intestine is a dish featuring freshly cleaned duck intestines, quickly blanched or stir-fried to retain its crisp tenderness. Enhanced with garlic, chili, and ginger for rich flavor.
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  Pork Collagen Noodles

  Pig's aorta is made by cleaning the pig's aorta and slicing it into thin pieces, commonly used in hot pot or stir-frying. It is usually quickly blanched in boiling water or stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its crisp and tender texture.
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  Oyster

  Oysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
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  Red Label Chicken

  Red-label chicken is a dish made primarily with chicken, usually thigh meat or whole chicken cut into pieces. After marinating, it's fried or pan-fried until golden brown, then simmered with soy sauce, sugar, ginger, and scallions for a glossy red finish and tender meat.
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  Preserved Vegetable Fried Rice

  Yacai fried rice is a delicious dish made by stir-frying rice with yacai (fermented mustard greens). The main ingredients are rice and fresh, tender yacai, which infuse the rice with a fragrant aroma through simple stir-frying, resulting in a rich and flavorful dish.
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  Chongqing Beef Tallow Hot Pot

  Chongqing beef tallow broth uses beef tallow as the base, stir-fried with doubanjiang, chili, Sichuan pepper, ginger, garlic, and green onion, then simmered with beef, tripe, duck blood, and other ingredients. Skillful spice blending and precise heat control create a rich, flavorful broth.
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  Fresh Sliced Beef Shank Core

  Freshly sliced beef shank core from the center of the shin, cleaned and thinly sliced to preserve natural flavor, typically served raw or lightly seasoned, commonly used in cold dishes or hot pot.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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  Fresh Dragon Bamboo Shoots

  Dragon Bamboo Fresh Shoots is a dish made primarily from fresh bamboo shoots. The preparation involves slicing the bamboo shoots and quickly stir-frying them with seasonings to preserve their tender texture. The dish has a bright color and a crisp, refreshing taste.

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